Spinach Egg Bites
HB-8429 · Hand-built original · American
Muffin-tin egg bites packed with spinach and scallions, bound with cottage cheese, parmesan, a pinch of nutmeg and just enough flour and baking powder to hold them together.
AmericanBreakfast0 min12 egg bites60 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: spinach
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- Olive oil, for greasing
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 4 scallions, thinly sliced crosswise
- 6 large eggs
- 2 cups/16 ounces cottage cheese
- ¼ cup grated Parmesan
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
Method
- Heat the oven to 400°F and grease a muffin tin with olive oil, then squeeze the thawed spinach in handfuls until it gives up as much water as possible.
- Whisk the eggs in a large bowl with the cottage cheese and grated parmesan until the curds break down into a thick, even batter.
- Season the egg mixture with the pinch of nutmeg, salt and black pepper, then fold in the flour and baking powder until just combined.
- Stir the drained spinach and the thinly sliced scallions through the batter so the green flecks are evenly distributed.
- Divide the mixture between the greased muffin cups and bake for about 25 minutes, until the bites are puffed, set in the centre and lightly golden at the edges.
- Leave the spinach egg bites in the tin for a few minutes to firm up, then loosen them with a knife and serve warm.
Total: 0h 45m
Nutrition (per serving, where published)
60 kcalCalories
4.2 gProtein
3.8 gCarbs
3 gFat
1.1 gSaturates
0.2 gFibre
0.2 gSugars
116 mgSodium
95 mgCholesterol
56 mgPotassium
61 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data